There's nothing like a delicious savoury tart and I definitely love anything savoury over sweet, when it comes to a pastry.
This tart recipe is for a slim but deep (13.6" x 5.1" x 1.6”) tart dish. I used the Emile Henry rectangular tart dish here.
Blue Cheese and Onion Tart
Special equipment: Standard 10-inch (25 cm) skillet (cast-iron or large non-stick skillet), tart dish (Buy it here) 13.6" x 5.1" x 1.6,” and a pastry brush
Bake: 180 C/350 F
Prep: Use a chef’s knife to cut each of the pearl onions in half. This is an important step because we will be using the halved pieces for placing the onions atop the tart. This takes about 5 minutes. Set aside.
Method:
1. On a cutting board, peel the onions, then cut them into slices (in half-moon slices). Add half of the olive to a 10-inch (25cm) skillet over medium heat. Add the halved pearl onions and cook for 3 to 5 minutes or until they are translucent and some of them are slightly light brown. With a slotted spoon, carefully remove the pearl onions from the skillet and transfer them to a small bowl, leaving the excess oil in the skillet.
2. Add the remaining oil to the skillet, then add all of the sliced onions, and sauté for 3 minutes, moving them around occasionally with a wooden spoon. Now, add the garlic and cook for 1 minute until fragrant.
3. Sprinkle in the sugar, salt and black pepper, and thyme. Cook the onions until they have browned nicely (this should only take a further 3 to 4 minutes). Switch off the heat, and remove the skillet from the heat.
4. Preheat the oven to 180 C/350 F.
5. Roll out the shortcrust dough and lay it firmly in the tart dish, fitting it in well and leaving a little bit of dough hanging on the sides (for crimping the edges). Use a fork to pierce the bottom and inner sides of the shortcrust dough. Use a pastry brush and dip it in the whisked egg with a splash of water to brush the outside edges of the pastry.
6. Bake the shortcrust for 6 to 8 minutes. Remove from the oven and set aside to cool.
7. In a small mixing bowl, add the egg, then lightly whisk it with a fork. Add the heavy cream to the egg. Set aside.
8. Evenly spoon in the crumbled blue cheese on top of the shortcrust dough (on the bottom of the shortcrust), but reserve 1 tablespoon. Then, with tongs add all of the onions from the skillet on top of the blue cheese.
9. Slowly pour in the heavy cream mixture over the tart, starting from the sides and finishing in the middle. Now, place each of the halved pearl onions on top of everything, with the cut side facing up.
10. Use the reserved tablespoon of blue cheese and sprinkle it on top. Bake the tart for 30 to 40 minutes uncovered, or until the centre comes out clean when a toothpick is inserted. Let the tart cool for 5 minutes. Garnish with chives before serving.
Notes:
1. If you don’t have heavy cream, just use about 100ml of double cream and add a little milk to it (1 to 2 tablespoons). Double cream is much richer than heavy cream. 2. Use premium blue cheese for best results, don’t use gorgonzola it’s too mild for this tart. These will work well: Danish Blue, Bleu d’Auvergne, Roquefort, etc.
Recipe by Madison b. Siobhan
.jpg)
